Take fayre Flowre, Sugre, Safroun, an Salt, & make ther-offe fayre past & fayre cofynges;
thean take fayre y-tryid yolkys Raw, & Sugre, an pouder Gyngere, & Raysounys of Coraunce, & myncyd Datys, but not to smal; than caste al this on a fayre bolle, & melle al to-gederys, & put in thin cofyn, & lat bake other Frye in Freyssche grece.
So we have a sweetened and coloured pastry, though no mention is made of the liquid used to make the paste (and no fat is mentioned, either!). This is long before short-crust was known, so it's likely that just water was used. But we'd quite like the result to be edible, and we know that other variations of this recipe put fat in the filling, which this doesn't. As a compromise, I used 4:1 flour to fat, and used the white from the eggs as the liquid. It worked.
The filling: I used 100g chopped dates, 100g currants, 1 tablespoon of caster sugar, 2 egg yolks and a teaspoon of ginger. The result was nice. Maybe cut down the ginger a bit, but it was nice as it was. It made enough filling for about 30 pasties.
Construction: what I want is bite-size nibbles, not giant pies. We know the "cofyn" must be closed, because deep-frying it is an option. I used a mince-pie cutter to make circles, put a spoon of filling in the middle of each, and formed them into tiny pasties, using egg-white to seal and to glaze. This construction isn't described for this recipe, but is for others, so I think it's a variation that would have been possible in period.
Testers in the office and at home liked the result.